Clarissa's Clam Chowder

Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright
Show: Two Fat Ladies Episode: Lunch

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  • on January 02, 2012

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    This is a wonderful chowder recipe. What I like most about it is that it's not so laden with fat that it's heavy.

    I made these changes which make it even easier. I started by cutting the bacon into big chunks while cold and pulsing them in the food processer to get fairly fine mince. Then while that was starting to brown, I pulsed the three oninons in two batches till fairly finely chopped. Then into the pan they went with the bacon until somwhat browns. Dumping the bacon and onions in the pot, I deglazed the pan with some dry vermouth and added that to the pot. I used canned chopped clams from a large 51 ounce tin and added a couple springs of thyme.

    Yummy!

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